Risotto With Fresh Peas

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Risotto With Fresh Peas

If you want to add more gluten free recipes to your recipe box, Risotto With Fresh Peas might be a recipe you should try. This recipe makes 6 servings with 506 calories, 17g of protein, and 19g of fat each. For $2.35 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. If you have salt and pepper, butter, onions, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in about 45 minutes. It is an affordable recipe for fans of Mediterranean food. Overall, this recipe earns a pretty good spoonacular score of 45%. Similar recipes include Risotto With Fresh Peas, Risotto With Fresh Peas And Asparagus, and Risotto Bianco with Enoki and Fresh Peas.

Ingredients

name
Image of chicken stock chicken stock (1.92 liters)
Image of butter butter (56.75 grams)
Image of extra virgin olive oil extra virgin olive oil (2 Tbsps)
Image of onions onions (320 grams)
Image of garlic cloves garlic cloves (2)
Image of arborio rice arborio rice (300 grams)
Image of wine wine (160 milliliters)
Image of peas peas (108.75 grams)
Image of parmesan parmesan (66.667 grams)
Image of bay leaf bay leaf (1)
Image of salt and pepper salt and pepper (6 servings)

Steps

  1. 1 Melt butter in heavy large saucepan over medium heat, add evo, bay leaf and onions. Season with salt and pepper. Cook until onions are translucent.
  2. 2 Add minced garlic.
  3. 3 Saute until tender, roughly 8 minutes.
  4. 4 Stir in the rice and toast it for a few minutes.
  5. 5 Add wine, cook until the liquid is absorbed, stirring often, about 2 minutes.
  6. 6 Add 1 cup of HOT chicken broth at a time, making sure the liquid is absorbed, stirring often. This process should be done over medium low heat and will take about 28 minutes.
  7. 7 Add 1 cup of chicken broth roughly every 3 minutes. Cook the rice until tender and mixture is creamy.
  8. 8 Continue to stir in the peas, Parmesan, salt and pepper to taste. Cook until the mixture has absorbed all the liquid. It will double in size.
  9. 9 Let cool and don't eat it all. For some reason, the mixture doesn't last long around my house.
View original recipe on Foodista